Mar
11
2015
15
Experimenting with reducing the amount of starter used...
By Wartface
Forums:
Chef Jacob made a comment to me a while ago that the less yeast/starter you use the longer it will take for your dough to rise and proof but that it would produce a better loaf. I learn to bake sourdough using 500 grams of bread flour, 200 grams of starter, 300 grams of water and 12 grams of salt. A 66.6 hydration loaf.
This week I decided to make a loaf with just 100 grams of starter, I added 50 grams of flour and 50 grams of water to keep the formula the same and that worked out just as Jacob said it would. It took twice as long but the bread was excellent.
